Cranberry coffee cake

We had leftover cranberry sauce in the fridge (homemade with love by Jaden) . . . what better way to use it than to make a yummy cranberry coffee cake!

After a quick call to Nana to get the recipe, we got started - Lael and Jaden helped by adding the cranberry sauce layers!

 Here it is - hot out of the oven . . .

 . . . and with the glaze added!

 So delicious . . . Lael and Jaden pronounced it "the best coffee cake ever"!

And here's the recipe:

Cranberry Coffee Cake

Cream:  ½ cup butter

             1 cup sugar

Add 2 eggs (1 at a time)

Sift and add dry ingredients alternately with 1 cup sour cream:

2 cups flour

1 tsp. soda

½ tsp. salt

Add 1 tsp. vanilla extract (can also use almond extract)

Put a layer of batter in greased and floured bundt.  Add a layer of cranberry sauce  (1/2 can).  Then put remaining batter on top.  Top with remainder cranberry sauce.

Bake 350 degrees for 55 minutes.  Cool 5 minutes before removing from pan.  Spread topping on while still warm.

Topping- ¾ cups conf. sugar

2 T. warm water

            ½ tsp. vanilla extract (or almond)